SLIGHTLY ADAPTED MAMO'S POTATO PANCAKES
Provided by Duff Goldman
Time 30m
Yield 18 latkes
Number Of Ingredients 7
Steps:
- Peel the potatoes, immediately immersing them in very cold water as you finish each one.
- Remove the potatoes from the water. Grate the potatoes and onion with a food processor fitted with the grating blade. Don't press too hard on the potatoes going in -- just enough to get them through.
- Transfer the potatoes and onion to a fine-mesh strainer; squeeze out all the water into a bowl. Let the potato starch settle, then pour out as much water as possible, leaving the starch in the bowl. Add the potato-onion mixture to the bowl and mix in the egg, flour, 1 teaspoon salt, and pepper to taste.
- Heat a well-seasoned cast-iron skillet with a thin layer of vegetable oil over medium heat. Scoop large spoonfuls of the potato mixture into the pan and flatten them out (thin pancakes yield crispy ones). Fry until golden on the bottom, then gently flip and fry the other side, 3 to 4 minutes per side. Drain on paper towels. (If you have to wait to serve, re-crisp them on a baking sheet lined with clean paper towels in a 350 degrees F oven.)
- Serve with applesauce, or try my family's favorite toppings: My great-grandmother put cinnamon in applesauce to serve with hers. My grandfather loved his with heaps of cold sour cream. My grandmother served them with poached pears. My mother tops them with tart, chunky homemade applesauce. My brother, Willie, loves his plain with sugar. My stepfather, Ronnie, loves his with ketchup -- but I wouldn't brag about that!
MOUNTAIN MAMA'S POTATO PANCAKES
Using instant potato flakes and an instant pancake mix for my starter, I'm always ready for my B-and-B guests. Works great if you're cooking for 2 or 20. Great by themselves -- or top with bacon, poached egg, and cheese (we like applesauce on the side, also.) Great finger food, just fold it over a slice of cheese or bacon.
Provided by Mountain Mama
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 25m
Yield 8
Number Of Ingredients 10
Steps:
- Stir together the potato flakes, pancake mix, onion, Cheddar cheese, milk, egg, olive oil, garlic powder, salt, pepper, and cayenne pepper in a bowl until well combined.
- Grease a griddle or large skillet, and place over medium heat. Drop pancakes, 1/4 cup at a time, onto the hot griddle, and cook until the edges look dry and 1 bubble appears in the center, about 3 minutes. Flip the pancakes, and cook until browned on the other side, about 3 more minutes.
Nutrition Facts : Calories 131.1 calories, Carbohydrate 10.1 g, Cholesterol 38.7 mg, Fat 7.3 g, Fiber 0.6 g, Protein 6.3 g, SaturatedFat 3.5 g, Sodium 179.8 mg, Sugar 2.9 g
MOUNTAIN PANCAKES
This recipe came from Sun Valley Celebrity Local Heroes Cookbook. Muzzie Braun and the Boys from Clayton, Idaho submitted their favorite pancake recipe, and Joann says the kids pile 'em high because they're so thin. The recipe instructions were a little vague so I revised them, and I wasn't sure how they'd taste, but they're very good. They remind me of Baby Dutchman or Dutch Babies in a pancake. It didn't say to oil the griddle, and you probably don't need to because of the ingredients in the recipe. I wasn't sure so I heated a teaspoon of oil just in case. Serving size is approximate because it wasn't listed.
Provided by AmyZoe
Categories Breakfast
Time 30m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Combine flour and baking powder.
- Blend eggs, oil, melted butter, and milk with a wire whip (I call it a whisk).
- Make sure to keep the mixture loose and not real thick (I just combined the ingredients--I didn't overbeat, but I could have misinterpreted the instructions).
- Combine wet ingredients with dry and cook on a hot griddle.
Nutrition Facts : Calories 158.3, Fat 8.7, SaturatedFat 4.1, Cholesterol 120.2, Sodium 259.1, Carbohydrate 14.1, Fiber 0.4, Sugar 0.2, Protein 5.8
MOM'S AWESOME POTATO PANCAKES
My mom made these a lot, as they were one of my dad's favorites. Now I serve them to my family at breakfast, lunch or dinner! They are delicious with anything or all by themselves! Enjoy!
Provided by Karen..
Categories Breakfast
Time 35m
Yield 8 Potato Pancakes
Number Of Ingredients 8
Steps:
- Peel and grate potatoes and onion into a strainer sitting in a large bowl.
- Wait about ten minutes, allowing liquid to drip into bowl.
- Press out any additional liquid.
- Discard liquid and put grated potatoes and onion into the large bowl.
- Add remaining ingredients and mix gently until combined.
- Fill a frying pan with about 1/4" of vegetable oil and heat over medium high heat.
- Drop large spoonfuls of mixture into hot oil and press with back of spoon until flattened.
- You can usually fit about 4 at a time in the pan.
- When brown and crispy, turn over and brown other side.
- Place on paper towel lined pan and keep in oven on high heat until done frying all of the pancakes.
- Serve immediately while they are still nice and crispy.
COUNTRY POTATO PANCAKES
Potato pancakes, or latkes, are really versatile. Crispy on the outside and tender on the inside, they can be a side dish for just about any meal or the main course for a light meal. We have them often at our house. -Lydia Robotewskyj, Franklin, Wisconsin
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 30m
Yield about 24 pancakes.
Number Of Ingredients 7
Steps:
- Finely grate potatoes. Drain any liquid. Add eggs, onion, flour, salt and baking powder. In a frying pan, add oil to the depth of 1/8 in.; heat over medium-high (375°). , Drop batter by heaping tablespoonfuls in hot oil. Flatten into patties. Fry until golden brown, turning once. Serve immediately.
Nutrition Facts : Calories 257 calories, Fat 8g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 242mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 5g fiber), Protein 6g protein.
MOM'S POTATO PANCAKES
These old-fashioned pancakes are fluffy inside and crispy outside. Onion adds nice flavor. Mom got this recipe from Grandma, so we've enjoyed it for years. -Dianne Esposite, New Middletown, Ohio
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Rinse shredded potatoes in cold water; drain well, squeezing to remove excess water. Place in a large bowl. Stir in egg, flour, onion, salt and pepper. , In a large nonstick skillet, heat 1/4 in. oil over medium heat. Working in batches, drop potato mixture by 1/3 cupfuls into oil; press to flatten slightly. Fry both sides until golden brown; drain on paper towels. Serve immediately. If desired, sprinkle with parsley and top with applesauce and sour cream.
Nutrition Facts : Calories 171 calories, Fat 7g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 411mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.
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